Bucatini with Meyer Lemon Cream and Chives

Name: Bucatini with Meyer Lemon Cream and Chives
Total time: 20 min
Ingredients: 8 ounces uncooked bucatini or linguine pasta; 2 teaspoons grated Meyer lemon rind; ¼ cup fresh Meyer lemon juice (about 2 lemons); ¼ cup heavy whipping cream; 4 ounces part-skim ricotta cheese (about 1/2 cup); ¼ cup finely chopped fresh chives; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)

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Total: 20 minutes

Servings: 2.5

Author : Jenn Louis

Bucatini with Meyer Lemon Cream and Chives

Ingredients

Remove All · Remove Spices · Remove Staples

8 ounces uncooked bucatini or linguine pasta2 teaspoons grated Meyer lemon rind¼ cup fresh Meyer lemon juice (about 2 lemons)¼ cup heavy whipping cream4 ounces part-skim ricotta cheese (about 1/2 cup)¼ cup finely chopped fresh chives1 teaspoon kosher salt½ teaspoon freshly ground black pepper1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)

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Instructions

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Step 1

Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 3/4 cup plus 2 tablespoons cooking liquid.

Step 2

Place 6 tablespoons cooking liquid, lemon rind, juice, cream, and ricotta in a blender; process until smooth.

Step 3

Heat a large skillet over medium heat. Add ricotta mixture to pan; cook 1 minute or until thoroughly heated. Add pasta, chives, salt, and pepper. Add remaining 1/2 cup cooking liquid as needed to make mixture creamy. Remove from heat; stir in grated Parmigiano-Reggiano cheese.